Go Back

Blender Beetroot Muffins

These delicious Blender Beetroot Muffins combine wholesome ingredients like beetroot, bananas, and peanut butter for a nutritious treat that your whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 2.5 cups rolled oats Look for gluten-free oats if needed.
  • 0.5 cup natural peanut butter Use creamy organic variants for better blending.
  • 2 pieces ripe bananas Spotty bananas maximize sweetness.
  • 1 cup finely grated beetroot Fresh, raw beets work best.
  • 2 large eggs Use room temperature for best results.
  • 2 teaspoons baking powder Essential for fluffy texture.
  • 1 tablespoon vanilla extract Prefer pure vanilla for enhanced flavor.
  • 1 teaspoon ground cinnamon Ceylon cinnamon is recommended for its sweetness.

Method
 

Preparation
  1. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and grease or line a 12-hole muffin tin.
  2. Peel and finely grate the beetroot using the fine side of a grater.
Blending
  1. In a high-speed blender, combine the rolled oats, peanut butter, ripe bananas, eggs, baking powder, vanilla extract, and ground cinnamon. Blend until smooth.
  2. Gently fold in the grated beetroot with a spatula.
Baking
  1. Divide the batter evenly into the muffin cups, optionally topping with banana slices or chia seeds.
  2. Bake in the preheated oven for 30 minutes, or until a toothpick inserted comes out clean.
  3. Allow cooling in the tin for 5 to 10 minutes before transferring to a wire rack.

Notes

These muffins can be stored at room temperature for up to 3 days or in the fridge for a week. They can also be frozen for longer storage. Add-ins like chocolate chips or nuts can enhance the flavor.